100% Arabica - caffeine-free - Single Origin Peru - Espresso/Crema - naturally Fairtrade and organic certified
Sailors have been using the Beaufort scale to measure wind force since 1838, with Beaufort 0 representing absolute calm. With Beaufort 1 , we've succeeded in roasting a full-bodied coffee – completely caffeine-free. So, anyone who loves good coffee but can't tolerate caffeine can finally breathe a sigh of relief.
The expert's verdict: " Light citrus notes, milk chocolate , dried fruit , and plum. Well-balanced with a juicy acidity and a silky body ." From now on, everyone who can't tolerate caffeine but enjoys top-quality coffee can breathe a sigh of relief. With Beaufort 1, we've succeeded in producing a full-bodied coffee with a robust flavor, simply without caffeine. We also wanted to be uncompromising in our philosophy: organic and Fairtrade. It wasn't easy to find a suitable, high-quality coffee that is doubly certified—organic and Fairtrade. But our persistence paid off. With Cooperativa de Servicios Multiples Gallito de las Rocas Ltda., we found a small farm in the highlands of Peru that shares our philosophy. We at Seehallten Roastery are proud to roast this full-bodied decaffeinated coffee, which is indistinguishable in quality from a regular coffee. Beaufort 1 is ideal for enjoying coffee in the evening or for anyone who wants to savor real, fresh coffee – simply decaffeinated. Beaufort 1 is a wonderfully full-bodied, robust blend. Perfect for espresso, café crème, and French press. It is also excellent for portafilter machines and fully automatic coffee makers. The decaffeination process uses supercritical CO2, one of only two methods permitted for organic coffees. Since CO2 is naturally present in roasted coffee, it doesn't add or remove much of the aroma, but effectively removes the caffeine. In this gentle and completely safe process, the coffee beans are first prepared with steam in a pressure chamber and then rinsed with liquid, supercritical CO2 under pressure between 73 and 300 bar. The carbon dioxide formed from the water and CO2 dissolves the caffeine in the beans, and the CO2 then evaporates completely during the drying process. It can be condensed and reused. Only after the coffee beans have been decaffeinated are they roasted – just like regular, caffeinated beans. All the components that contribute to and determine the later taste and aroma of the roasted coffee are almost completely preserved in the carbon dioxide process. Bitter and irritating substances, on the other hand, are significantly reduced, making decaffeinated, caffeine-free coffee more palatable. This process is the most complex method for extracting caffeine from coffee beans, but it requires no chemicals whatsoever and results in a very aromatic coffee.
PRODUCER INFORMATION: The Agroecològico Atahualpa cooperative is located in the small town of Pichanki and unites around 300 farmers from the surrounding mountains. Its aim is to improve the living conditions of people in the coffee-growing region and to preserve natural resources.
